Cooking Light, November 2013 Page 22
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Oil-Basted Parmesan Turkey with Walnut Gravy
Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it will cook more evenly and more quickly.
In place of traditional cranberry sauce, try a faster relish. The flavor is bright, crisp, not too sweet, and ideal with turkey and trimmings. Make up to 3 days ahead.
Green Beans with Sherried Mushroom Sauce
Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.
Chestnut, Cranberry, and Leek Stuffing
The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.